The Second Week of March 2018
MONDAY
March
5th
|
11:00 - 2:00 pm
4:00 - 7:00 pm
|
Pasta Making:
Tagliatelle with vegetable sauce
Ravioli Spinach and ricotta with fresh tomato sauce
Gnocchi with pesto
Italian Region Experience:
Risotto with Saffron (Lombardy)
Tagliata beef (Tuscany)
Babà
(Campania)
|
TUESDAY
March
6th
|
2:30 - 5:30 pm
|
La Pasta fresca:
L’impasto e la forma
Lasagne con ragù e besciamella
Corollo all’olio extra vergine di oliva e
caramello al vino
|
WEDNESDAY
March
7th
|
6:00 - 9:00 pm
|
Pastry Class:
Baking techniques (Patè a choux, Short Bread)
Tiramisu
|
THURSDAY
March
8th
|
11:00 - 2:00 pm
2:30 - 5:30 pm
|
Pizza & Gelato:
Pizza
dough and toppings
Vanilla
Ice Cream and Chocolate Ice Cream
Menu di pesce:
Spaghetti vongole e zucchini
Pesce crudo all’arancia (spiegazione
dell’anisakis)
Crespelle
di farina di castagne con ripieno di ricotta
|
FRIDAY
March
9th
|
11:00 - 2:00 pm
4:00 - 7:00 pm
|
Pasta Making:
Tagliatelle with vegetable sauce
Ravioli Spinach and ricotta with fresh tomato sauce
Gnocchi with pesto
Pizza & Gelato:
Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream
|
SATURDAY
March
10th
|
11:00 - 2:00 pm
4:00
- 7:00 pm
|
Pizza & Gelato:
Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream
Sicilian Experience:
Timbale “Norma”
Pork rolls
Cassata Siciliana
|
SUNDAY
March
11th
|
11:00 - 2:00 pm
|
Tuscan Experience:
Ribollita or Minestrone
Chicken Hunter Style
Biscotti with Almonds
|
Note: the open lesson can take place with at least two people
Comments
Post a Comment